Ingredients
- 475 ml cream
- 400 gr sugar (white)
- 170 gr corn syrup
- 120 gr walnuts
- 110 gr butter
- 32 gr cocoa
- 9 gr vanilla
Boil together sugar, corn syrup, cocoa, butter and 1 cup cream. Boil until it threads, then add slowly the other cup cream. Boil to firm ball stage when tested in cold water. Add vanilla and nuts, beat until creamy. From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1 AR/93
